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Pinto Bean and Poblano Soup
Ingredients
1 c.
long-grain rice
1 1/2 tsp.
canola oil
1
onion, chopped
3 large
poblano peppers, seeded and chopped
4 cloves
garlic, grated
1 1/2 tsp.
ground cumin
1 1/2 tsp.
ground coriander
4 tsp.
vegetable bouillon base
2 (15.5-ounce) cans
pinto beans, rinsed
1
avocado, diced
as needed
chopped cilantro
as needed
smoked paprika
Instructions
STEP 1
Cook rice per package directions.
STEP 2
Meanwhile, heat oil in a medium saucepan. Add chopped onion and 1/3 cup of chopped poblano peppers, cooking until tender, about 6 to 8 minutes.
STEP 3
Stir in garlic, cumin, and coriander. Add bouillon base and 1.5 cups of water, simmering until slightly thickened, about 3 to 5 minutes. Stir in 1 cup of pinto beans.
STEP 4
Place the remaining beans in a blender with 1.5 cups of water and puree until smooth. Stir into the soup and simmer until heated through, about 3 minutes.
STEP 5
Divide the soup into bowls. Add a spoonful of rice, reserved poblano, then top with diced avocado, chopped cilantro, and a pinch of smoked paprika.
Nutrition Facts
(per serving)
Calories:
508 calories
Servings:
4 servings
Carbohydrates:
80 g
Fat:
14.5 g
Fiber:
6 g
Protein:
15 g
Sugar:
4.5 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs
Total:
1 hrs 30 mins